Hot Chicken Salad
"This recipe is adapted from 2 from Taste of Home - the best of both worlds"
- Ready In:
- 40mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 2 cups diced cooked chicken
- 10 3⁄4 ounces condensed cream of chicken soup, undiluted
- 2 celery ribs, finely chopped
- 1⁄2 cup mayonnaise
- 1⁄2 - 1 cup broccoli, chopped
- 4 ounces sliced water chestnuts
- 2 tablespoons finely chopped onions
- 1 teaspoon lemon juice
- 1⁄2 cup crushed butter flavored cracker (about 12 crackers)
- 1⁄2 cup crushed potato chips or 1/2 cup corn flakes
- 1⁄2 cup sliced almonds, toasted
- salt, to taste
- pepper, to taste
directions
- In a large bowl, combine the chicken, soup, celery, mayonnaise, broccoli, water chestnuts, lemon juice and onion. Stir in cracker crumbs. Spoon into a greased 1-1/2-qt. baking dish. Season to taste.
- Bake, uncovered, at 375° for 15 minutes. Sprinkle with potato chips or corn flake crumbs and almonds. Bake 15 minutes longer or until bubbly and lightly browned.
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Reviews
-
Really nice casserole - enjoyed it for lunch today. I used rotisserie chicken and only made a couple of changes. I used less celery and I added a little melted butter to the cracker crumb/almond topping. Next time I will saute the onion and celery before adding it to the casserole, but we did love the crunch from the broccoli and water chestnuts. Made for PRMR, January, 2014.
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